Do scones freeze well, or are they generally better fresh out of the oven?
Do some scone recipes freeze better than others?
I am considering baking the epicurious Cranberry-Orange scones this weekend
and freezing to give to my christmas eve guests to take home for christmas. But this recipe doesn't say anything about making ahead and freezing.
However this recipe, for Cranberry-Tangerine Scones, does:
There are small differences in the recipes. The tangerine one has an egg in it, while the orange one has baking soda. Would these differences make the tangerine one hold better in the freezer than the orange recipe?
Thanks! I am usually a bake-day-of gal and am just discovering the glories of the freezer. I can also be pretty cowardly when it comes to recipes (i.e. if it doesn't specifically say I can freeze, I feel I shouldn't freeze--stupid, I know, but I'm getting better, really).
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